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Blanche tomatoes to release the skin. Skin the tomatoes. Cut them in half and scoop out seeds.
Starting with the nuts. Add them to a food processor and pulse them. Add three cloves of garlic, the tomatoes, salt, pepper, pecorino Romano cheese, tomato paste, and basil. Blend together and then add the olive oil.
When your pasta is ready. Use some of the pasta water to make the pesto a little loose and pour it over the pasta. Serve.